This makes a tasty Thanksgiving side dish!
Stuffed Honeynut Squash
Stuffed Honeynut Squash
Cathy Kirkham
If you haven't tried it yet, Honeynut Squash is a cross between butternut and buttercup squash. It has a sweet, nutty flavour and an edible skin.
Ingredients
Stuffed Honeynut Squash
- 2 small honeynut squash, halved and seeded
- 1 tbsp olive oil
- 1 medium sized onion, diced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 medium sized tart apple
- 2 tbsp fresh rosemary, finely chopped
- salt and pepper
Garlic Parmesan Crumbs
- 1/3 c panko crumbs
- 1 garlic clove, minced
- zest of 1 lemon
- 2 tbsp Parmesan cheese, grated
- 2 tbsp Italian parsley
- 1 tbsp olive oil
- Mix together. Set aside
Directions
Preheat the oven to 400°. Place the squash cut side down on a parchment lined baking sheet. Cook for 25 minutes.
Heat the oil in a large skillet. Add the onion, celery and garlic, cook over medium heat for about 5 minutes. Add the apple and rosemary, cook 3-4 minutes. Season with salt and pepper.
Remove the squash from the oven. Let cool slightly and scoop out the center of the squash, leaving some around the edge. Add the scooped out squash to the skillet. Mix well and spoon back into the squash shell.
Top with the crumb mixture. Place back into the oven for 10-12 minutes to heat through.
